I am addicted to hollandaise sauce. If I go out to breakfast and the restaurant has eggs Benedict, no omelet or fancy pancakes can compete for my order. I just can’t resist that hollandaise on poached eggs! Despite my love for it, I have never had the guts to tackle this delicious sauce… it required a double boiler (read: double dishes in my mind), lots of hand whisking, and is hard to get just right. But yesterday morning, I had some leftover asparagus staring at me in the fridge, just begging to be cooked with some eggs, and I thought, today I conquer my fear. Today, I make hollandaise!
I found a recipe online that used just ingredients that I had on hand, and got to work. Spoiler alert: yesterday was not the day I conquered poaching an egg. We’ll leave that adventure for another time.
- 3 egg yolks (don’t waste the whites – make an omelet or at least some meringues)
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp hot sauce (I used Louisiana Hot Sauce)
- 1/2 cup butter
Place the egg yolks, dijon mustard, lemon juice, and hot sauce in a food processor or blender (either works, as long as you can add ingredients while it’s running). Pulse to combine. Melt the stick of butter in a measuring cup in the microwave for about a minute. Turn the food processor on and slowly drizzle in the melted butter (just like we did with the olive oil for the basil mayonnaise) to make an emulsion. Serve as a sauce on eggs, asparagus, or anything you think it would taste good on!
Since I had 3 egg whites already in a bowl, I cracked a 4th egg in and whipped it up to make a mostly-egg-white omelet. I added some of the leftover asparagus, along with some salt and pepper, and topped it with some of the hollandaise. I then achieved breakfast nirvana.
If you don’t eat it all in one go (which I don’t recommend – that’s 3 egg yolks!), save the leftovers in small containers. You can reheat them GENTLY by placing the container in hot water – no microwave here, you’ll just get scrambled eggs. This morning, I enjoyed some of my leftover hollandaise sauce on a tomato basil omelet.
It tasted just as good as yesterday, but I didn’t have to do any work! Now go make yourself some of this irresistible sauce – I know you have all those ingredients handy!